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DAFTAR ISI
KATA PENGANTAR .............................................................................................................. 4
PETA KEDUDUKAN BAHAN AJAR ...................................................................................... 0
GLOSSARIUM ....................................................................................................................... 1
Pendahuluan ........................................................................................................................ 3
1. Pengertian ................................................................................................................. 1
2. Klasifikasi .................................................................................................................. 6
a. Teknik Pencampuran Lemak dengan Tepung ...................................................... 6
b. Teknik Penyelesaian .............................................................................................. 8
c. Bahan Pengisi (Filling) ........................................................................................ 10
3. Bahan-Bahan ........................................................................................................... 18
4. Alat-Alat .................................................................................................................. 24
5. Metode Pengadukan .............................................................................................. 31
a. Metode rubbing-in.............................................................................................. 31
b. Metode blending atau creaming ........................................................................ 36
6. Prosedur Pembuatan Pie ........................................................................................ 32
a. Seleksi dan Penimbangan Bahan (selection) ..................................................... 32
b. Pencampuran (mixing) ....................................................................................... 32
c. Pengistirahatan (resting) .................................................................................... 33
d. Penggilasan Adonan ........................................................................................... 34
e. Pembentukan ...................................................................................................... 34
f. Pemberian Lubang pada Adonan (Docking)...................................................... 36
g. Pembakaran ......................................................................................................... 38
h. Penyajian ............................................................................................................. 38
8. Kriteria Hasil pie ....................................................................................................... 5
9. Teknik Penyajian Pie................................................................................................. 7
Produk Pastry Bakery: Pie Dough
